Results 31 to 40 of about 2,575 (207)
Technological properties of cow milk with the addition in their diet of silage prepared with bio-preservative “GreenGrass 3×3” [PDF]
BIO Web of Conferences, 2021 The completeness of the provision of the body of highly productive cows with the necessary set of nutrients depends on the set of feeds included in their diet, as well as on their quality. The purpose of the research is to study the effect of silage with
Karamaev Sergey V. +3 more
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A regenerated fiber from rennet-treated casein micelles [PDF]
Colloid and Polymer Science, 2021 AbstractCasein as the major protein of milk is a promising protein source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving caseins in alkaline media and wet spinning in a coagulation bath containing harsh chemicals. In milk, casein is present in so-called casein micelles (CMs).
Wöll, Dominik +3 more
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Das Lab und seine Wirkung auf das Casein der Milch
CHIMIA, 1960 Rennin releases from k-casein a glyco-macropeptide which is identical with the one previously obtained from α-casein and from whole casein. All preparations have the same quantitative amino-acid composition.
Hs. Nitschmann, R. Beeby
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Liang you shipin ke-ji, 2023 At present, casein can be isolated from skim milk by membrane filtration technology, and micellar casein concentrate could be obtained by concentration, sterilization, drying.
YAN Qing-quan +5 more
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Process standardization for rennet casein based Mozzarella cheese analogue. [PDF]
J Food Sci Technol, 2010 A process for manufacture of Mozzarella cheese analogue (MCA) using rennet casein and plastic cream as protein and fat sources respectively was standardized. The formulation comprised of 25% plastic cream (72% fat), 27% rennet casein along with 3% tri-sodium citrate as emulsifying salt, 2% maltodextrin as binder, 0.55% lactic acid as pH regulator, 1 ...
Shah R +3 more
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Assessment of bulls by capa-casein in the conditions of the Udmurt Republic
BIO Web of Conferences, 2020 In the article the analysis of bulls-producers used in the republic, depending on polymorphism on k-casein is carried out and the influence of genetic resources on the level of milk productivity, quality of milk and its dampness is determined.
Berezkina Galina Yu. +3 more
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IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL [PDF]
Journal of Food and Dairy Sciences, 2013 A high potential for modifying the texture properties of casein based dairy products through protein cross-linking by microbial transglutaminase (TG) has recently attracted considerable attention.
Siv Skeie, E. Romeih
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CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [PDF]
Journal of Food and Dairy Sciences, 2005 The chemical composition and factors affecting the rennet coagulation of camel’s milk were studied in comparison to cow’s and buffaloe’s milk. The total solids of camel milk was slightly higher while its fat and protein content were slightly less than ...
Safinaz El-Shibiny +2 more
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Über die Abspaltung eines Glyko-makropeptides bei der Einwirkung von Pepsin auf Casein bei pH 6,8
CHIMIA, 1961 Pepsin releases from casein a glyco-macropeptide which is in its aminoacid and sugar composition very similar, if not identical with the glyco-macropeptide released by Rennet under the same conditions.
W. Habermann +3 more
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Journal of Dairy Science: The rennet and acid coagulation properties of reconstituted micellar casein concentrate prepared using cold or warm microfiltration (MF), at similar casein contents, were investigated, with low-heat skim milk powder (LHSMP) as a control.
Bozhao Li +7 more
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